Corksniffer Posted March 12, 2016 Share Posted March 12, 2016 Hi there I'm ordering a bunch of stuff from the online store but thing is: I can't collect it before the Easter public holidays and it will be sitting in a Darwin post office (where it's hot as hell!) Is the stuff going to be ok? I'd hate to spoil it. Really looking forward to mixing it all up Link to comment Share on other sites More sharing options...
Corksniffer Posted March 13, 2016 Author Share Posted March 13, 2016 If the yeast never starts, can I buy more and throw it in? Link to comment Share on other sites More sharing options...
Beeblebrox Posted March 13, 2016 Share Posted March 13, 2016 If the yeast never starts' date=' can I buy more and throw it in? [/quote'] If it was me, I'd probably buy some yeast in case. You could either assume the yeast won't be viable, & use some pre-purchased yeast (perhaps US 05 or something similar) & use that instead, use both, or use the yeast that comes with the can, & if you can't see anything happening within 24 hours pop in the purchased yeast. There's not any real way of being 100% sure the yeast with the can will work, but that doesn't mean it won't. It's fair to assume the yeast with the can is exposed to whatever the ambient temp is - indoors & outside - during transit & storage before you get it anyway, so as long as it's fairly fresh the chances are it should be ok. No reason you shouldn't have a backup plan & backup yeast just in case though. Link to comment Share on other sites More sharing options...
Corksniffer Posted March 13, 2016 Author Share Posted March 13, 2016 Thanks Beebs Link to comment Share on other sites More sharing options...
Morrie Posted March 13, 2016 Share Posted March 13, 2016 G'day BrotherBoy - Here's a bit of info I came across while looking about on the Fermentis web site which alludes to storage, transportation and shelf life for US - 05. It may or may not be of interest to you. http://www.fermentis.com/wp-content/uploads/2015/12/Safale-US-05-en.pdf Link to comment Share on other sites More sharing options...
phil2803 Posted March 14, 2016 Share Posted March 14, 2016 G'day BrotherBoy - http://www.fermentis.com/wp-content/uploads/2015/12/Safale-US-05-en.pdf DOSAGE INSTRUCTIONS: 50 to 80 g/hl I now know what a hl is now after a google search, must be an Americanism. I'm sure the rest of the free world would say 0.5-0.8g/L Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 14, 2016 Share Posted March 14, 2016 Well, given it's metric it's not likely to be an American thing. Fermentis are also European based, as far as I know. I guess those instructions are probably more aimed at larger scale breweries where g/L would be a bit redundant in a way, because they tend to measure/quote their volumes in hectolitres from what I've seen rather than litres. You can buy those yeasts in 500g bricks which is most likely what they're using so it's easier to go with grams per hl. At the end of the day though it all works out to be the same pitching rate anyway. Link to comment Share on other sites More sharing options...
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